Is the recipe for Commissioner Maigret's famous lamb navarin subject to judicial confidentiality? No, here is an easy recipe to make that will take you to the detective pages with the naughty cuisine favored by the commissioner. This one, with its new vegetables smells of spring and the comfort of an evening return to 130 boulevard Richard-Lenoir.

Small onion confessions

There, Louise awaits you after a solid investigation. It only took a few chapters from Georges Simenon's imagination for the suspect cooked over low heat at 36 quai des orfèvres to end up sitting at the table. As soon as you arrive on the fourth floor, the aroma from the kitchen puts you in the scent: tonight it's a feast simmered over low heat.

Great classic of bourgeois cuisine

You will have to wait until April to start cooking this version of navarin. For winter, choose seasonal vegetables without changing the cooking method and the rest of the ingredients.

Jules Maigret, fine bloodhound and fine beak, does not skimp on quantities. Do the same. Think wide to enjoy this great classic of bourgeois cuisine in good company.

Ingredients

For 4-6 people

• Depending on your appetite, 1.5 or 2 kg of lamb collar or 1.2 kg of boneless lamb shoulder , from breeder Xavier Ménigoz , from Saint-Bresson in Haute-Saône.
• 1 large yellow onion
• 1 bouquet garni (bay leaf, thyme, rosemary)
• 2 cloves garlic
• 75 g of Lehmann churned butter
• 6 tablespoons of oil
• 3 tablespoons of flour
• 1 liter of chicken stock
• 1 glass of white wine
• 10 small new potatoes, equal in size, small in size
• 1 bunch of new carrots
• 1 bunch of radishes
• 6 new turnips
• 250g snow peas
• 250g green beans
• 250 gr of shelled peas
• 1 bunch of flat-leaf parsley
• Mill pepper
• Salt

Preparation

1. Start by washing and peeling the vegetables. Cut the turnips into quarters. Leave radishes whole like carrots and small new potatoes.
2. Take the meat out of your refrigerator an hour before. Take it out of the vacuum at room temperature. If you have chosen the more economical lamb neck , you just need to flour each piece on all sides, without excess. If you have chosen lamb shoulder , slice equal pieces from the shoulder and then flour them.
3. Peel and chop the onion . Crush two cloves of garlic with the flat side of the knife.
4. In a cast iron casserole dish, heat two spoons of oil and lightly brown the chopped onion. Reserve the onion and in this casserole, brown the floured lamb by adding 4 tablespoons of oil.
5. Once the pieces of meat are colored on all sides, deglaze the cooking juices with white wine and finally pour in the chicken stock and reserved onions. Season lightly with salt and pepper, add the bouquet garni then the crushed garlic.
6. Cover the cast iron casserole dish and let Commissioner Maigret's lamb navarin simmer for 1 hour over low heat .
7. Add the turnips, potatoes and new carrots to the casserole. Cook for another 20 to 30 minutes.
8. In a very salty saucepan, blanch the green beans, gourmet peas and peas at a rolling boil for 5 minutes. Cool the vegetables in very cold water and put them in the casserole dish. Continue cooking for another 10 minutes.
9. Correct the seasoning. Add the butter then strip the parsley leaves and add these leaves to the dish before serving vegetables, meat and broth in large deep plates.

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